ALL ABOUT CALIFORNIA ARTICHOKES

One of the oldest foods known to us, artichokes were first cultivated for food in the Mediterranean basin thousands of years ago.  Early plantings were made in the U.S. by French settlers in Louisiana and by the Spanish in the mid-coastal areas of California. Most of today's artichokes come from the coastal areas of California where they hold the title of "The Official Vegetable of Monterey County".  Castroville, California is the self-proclaimed Artichoke Center of the World as three-fourths of all California artichokes are grown in this area.

When to Buy the Best

You'll find artichokes in most markets year-round.  However, their peak season is in the Spring -- March, April and May.  In November through February artichokes are "winter-kissed" -- touched by frost and colored a light bronze to brown on the outer leaves.  These are often considered to be premier artichokes as frost tends to enhance the nutty flavor of artichokes. Avoid any artichokes that are soft and wilting, dry looking or moldy.

How to Buy the Best

Choose artichokes that are heavy for their size, and feel compact and firm in the winter and spring.  In the summer and fall, artichokes will be somewhat flared and conical.  Artichokes come in small, medium and large and are all mature.  They are also sized by the number of artichokes that fit into a case (12, 18, 24, 30, 36, 48, 60, 72)

How to Store

An artichoke will look and taste fresh for up to a week if handled properly. Do not wash before storing. To keep longer than a few days, drizzle a few drops of water on each artichoke, place in a plastic bag, seal airtight and refrigerate.

How to Prepare (artichokes) for Cooking

Whole medium or large artichokes:  wash under running water.  Pull off lower outer petals; cut stem so artichoke stands upright.  Cut 1/4 to 1/3 off the top of each artichoke.  Snip off tips of petals with kitchen shears. Rub all cut surfaces immediately with fresh lemon juice.  Now artichokes are ready to boil, steam or microwave:

Boil:  Stand prepared artichoke in deep saucepan with 3 inches of boiling water. Add 3 tablespoons olive oil,  juice of one lemon, fresh herbs to the cooking water.  Cover and boil gently 25 to 40 minutes depending on their size.   When a petal near the center pulls out easily, the artichoke is cooked.  Stand artichokes upside down on paper towel to drain.   When cool enough to handle, gently pull aside center petals and scrape out the purple colored leaves and the fuzzy center (choke) and discard. Artichoke is now ready to be stuffed or drizzled with your favorite vinaigrette.

Steam: Place prepared artichoke on rack about boiling water. Cover and steam 25 to 40 minutes, depending on size or until a petal near the center pulls out easily.

Microwave: Place prepared artichokes in a deep microwave-safe bowl. Add water (see chart below) cover and microcook at HIGH (100% power) Give dish a quarter turn halfway through the cooking time if your microwave doesn't have a turntable. Let stand 5 minutes after cooking time.  When done, a petal near the center of the artichoke will pull out easily.

Microwave Timing Chart

Nutritional Value

A 12 ounce artichoke has approximately 2 ounces of plain edible portion:

Calories:  25
Dietary Fiber: 4 grams
Potassium:  185mg
Sodium: 75mg
Protein: 3gm
Carbohydrates: 6gm
Vitamin C: 10% of RDA

ARTICHOKE RECIPES

Artichokes with Garlic Dip

Prepare and cook artichokes as directed.  Let cool to room temperature.   Combine remaining ingredients in a small bowl and blend well. Taste and adjust the seasoning if desired. Reserve sauce until serving time.  Spoon some sauce into the center of each artichoke and put the remaining sauce on each serving plate along with the artichoke in a small bowl.  Yield: 4 servings

Artichokes with Orzo and Smoked Salmon

Cut cooked artichokes in half lengthwise. Remove center petals and fuzzy choke.   Cook orzo according to package directions. Combine yogurt, mayonnaise, dill and mustard and add to the cooked and drained orzo and mix well. Gentle stir in smoked salmon and season with salt and pepper.  Fill centers of prepared artichokes with pasta mixture. Garnish each half with sprigs of fresh dill.  Yield:  8 servings for a first course                                                                                                                          

FOOD FOR THOUGHT

I seek in anonymity's cloisters
Not him who ate the first raw oyster,
But one who, braving spikes and prickles,
The spine that stabs, the leaf that tickles,
With infinite patience and fortitude,
Unveiled the artichoke as food.

                                                                                                   Ogden Nash

_{Copyright © 2006 Ann Hall Every, CCP}